These easy beef enchiladas can be on your table in under 45 minutes. Bonus: this recipe scales easily to fit your family or a game day crowd! This post is in partnership with Tyson Foods, Inc.

With five kids, it often feels like I’m feeding a crowd on a daily basis. Especially with two teenage boys that can EAT! Simple meals that help stretch my budget are a way of life around here. So I don’t have to think too hard when it comes to truly feeding a crowd on game day…

Meals, like these easy beef enchiladas, are easily scaled to fit any number of guests, making them one of my tried and true go-to recipes. We host game day get togethers frequently, and these enchiladas always get rave reviews. AND they’re super easy to make!

Enchiladas for a Crowd

I’ve tried a few enchiladas recipes in the past that were incredibly complicated, and the end results were surprisingly meh — mushy, lacking in flavor, and just all around blah. So when I started developing these easy beef enchiladas, I knew I wanted to employ some smart shortcuts to get flavorful results without spending hours in the kitchen. Or big money at the grocery store… because we all want to feed our guests well without breaking the bank. Right?

Here’s how you can do the same:

1. Start with this simple taco meat recipe. It’s uber freezer-friendly, so I can make a big batch once a month and freeze it to use in various recipes as needed. It’s also super budget-friendly, thanks to a healthy dose of inexpensive black beans that help stretch the meat. I stock up on canned black beans at Costco, but cooking your own dried beans would save even more.

2. Use canned enchilada sauce. It’s no secret that I opt for homemade whenever possible. Homemade enchilada sauce is very freezer friendly, so a big batch can last several months. But it can also be a bit time consuming to make. Canned enchilada sauce works perfectly, and there are some excellent inexpensive sauces to be found in the Hispanic section of your local grocery store.

3. Use flour tortillas instead of corn tortillas. I love a good corn tortilla, but they definitely take longer to bake. Flour tortillas can be just as flavorful, especially when you use my favorite TortillaLand uncooked tortillas.

Wait, uncooked tortillas?

Oh, you didn’t know purchasing uncooked tortillas is a thing? Actually, I didn’t either until just last year. But I’m SO glad I was introduced to them, because they give our favorite tacos, quesadillas, tostadas, and these enchiladas a bit of authentic flair..

Made from five simple, recognizable ingredients, TortillaLand uncooked tortillas have a great texture, and they taste undeniably fresh compared to regular store bought cooked tortillas. I pick up one of the BIG 50-packs from the refrigerated section at Costco about once a month. Yeah, that’s a lot of tortillas, but you can just slide one 25-pack in the freezer for later.

Or you can always make a batch of homemade tortilla chips if you need to use them up! But be warned — you may never buy bagged tortilla chips again… #sogood

Easy Beef Enchiladas

As I mentioned, these enchiladas start with my favorite taco meat recipe. To it we’ll add a couple of additional layers of flavor in the form of sautéed onions and a can of diced green chiles. This mixture, along with a healthy sprinkling of cheese, is the filling for our enchiladas.

While the onions are sautéing, we’re going to cook the TortillaLand tortillas. Simply heat a non-stick pan over medium heat and warm each tortilla for about 30 seconds per side, until they start to puff and brown.

Spread a layer of the taco meat mixture and cheese on a cooked tortilla, roll it up, and place it seam-side down in a 9″x13″ baking dish. See those gorgeous char marks on the cooked tortillas? They add tons of flavor to each enchilada — soooo yummmy!

Finally, we’ll smother the whole batch in enchilada sauce and top them with the remaining Mexican 4-blend cheese. That’s it! Easy, cheesy and delicious.

We keep it pretty simple when we serve these easy beef enchiladas. If you’re on a tight budget, a sprinkling of fresh cilantro is all they really need! But if you have some wiggle room, it’s fun to offer up guests a variety of toppings, like fresh pico de gallo, diced green onions, sour cream and maybe some sliced avocado.

Instructions

Preheat the oven to 350 degrees F.

In a large skillet, sauté the onions over medium heat in the olive oil until they’re translucent and starting to brown. Prepare the seasoned beef & beans taco meat according to the instructions here, or simply add it to the pan if you’ve prepared a batch in advance. Add the diced green chiles and heat through.

While the onions are sautéing, start cooking the tortillas. In a non-stick skillet over medium heat, warm each tortilla for about 30 seconds per side, until puffy and browned.

Spread a line of about 1/2 cup of the taco meat mixture down the center of one of the tortillas. Sprinkle with a heaping tablespoon of the shredded cheese. Roll it up and lay it in a 9″x13″ baking dish, seam side down. Repeat with the remaining tortillas.

Pour the enchilada sauce over all of the enchiladas and top with remaining shredded cheese.

Bake at 350 degrees F uncovered for about 12 minutes, until the cheese is melted and bubbly. Cool and serve.

Nutrition

Calories:0

Sugar:0 g

Sodium:0 mg

Fat:0 g

Saturated Fat:0 g

Unsaturated Fat:0 g

Trans Fat:0 g

Carbohydrates:0 g

Fiber:0 g

Protein:0 g

Cholesterol:0 mg

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This is a sponsored conversation on behalf of Tyson Foods, Inc.; all opinions and text are my own. Thank you for supporting the brands that support this site! #gotortillaland #partyfood

Reader Interactions

Comments

Oh sheesh — I can’t believe I left that out! I used a whole 28-oz. can on them, but you can use less if you prefer yours to be less saucy. Off to update the recipe now… Thanks for bringing this to my attention!